Teresa's Recipes
Yookgaejang
Yookgaejang is a beloved Korean beef soup, renowned for its spicy, hearty flavors and comforting warmth. Traditionally enjoyed during cold seasons or as a remedy for fatigue, this dish brings together tender shredded brisket, nutrient-rich vegetables, and the vibrant heat of gochugaru. Each spoonful is a burst of umami, making it a perfect meal to share with family and friends. Originating from the rich culinary heritage of Korea, Yookgaejang is not just a soup; it's a dish filled with history, warmth, and love.
Ingredients
- 1 pound Beef brisket
- 8 cups Water
- 1/4 cup Soy sauce
- 2 tablespoons Sesame oil
- 4 cloves, minced Garlic
- 3 tablespoons Korean red pepper flakes (gochugaru)
- 1 cup, chopped (plus extra for garnish) Green onions
- to taste Salt
- to taste Pepper
- 1 cup, soaked and chopped Fernbrake (gosari)
- 1 cup Bean sprouts
- 2, beaten Eggs
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Calories: 350
- Fat: 18g
- Carbs: 15g
- Protein: 35g
- Sodium: 800mg
- Sugar: 2g
Instructions
- In a large pot, combine the brisket and water. Bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for about 1 hour, or until the brisket is tender.
- Remove the brisket from the pot and allow it to cool slightly. Shred the meat into thin strips using two forks.
- In the same pot with the beef broth, add the soy sauce, sesame oil, minced garlic, chopped green onions, and Korean red pepper flakes. Bring the mixture back to a boil.
- Add the shredded beef, bean sprouts, and fernbrake to the pot. Season generously with salt and pepper to taste. Let the soup simmer for an additional 20 minutes, allowing the flavors to meld.
- Slowly pour the beaten eggs into the soup while stirring gently to create silky strands of egg. Cook for another 2 minutes until the eggs are just set.
- Serve the Yookgaejang hot, garnished with additional chopped green onions for a fresh touch. Enjoy with a side of steamed rice or kimchi for a complete meal.
Tips
- For a richer flavor, let the broth simmer longer with the brisket.
- If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water during the last simmering stage.
- Yookgaejang can be made with other proteins such as chicken or tofu for a vegetarian version.